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Crab and Cream Cheese Pan Sushi (No Rolling!) Recipe

Crab and Cream Cheese Pan Sushi (No Rolling!) Recipe

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Crab and Cream Cheese Pan Sushi (No Rolling!)

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Ingredients:

Serving

5 cups white rice , cooked according to package directions
1/2 cup rice vinegar
1/2 cup sugar
salt, to taste (i didn'tsp use any)
nonstick cooking spray
4 sheets nori (seaweed sheets. i found them in the asian food section of my grocery store)
1 (8 oz) box neufchatel cheese
1 large cucumber , julienned (sliced into very thin strips)
2 lbs imitation crabmeat
toasted sesame seeds (for topping )
soy sauce (for serving)
pickled ginger (for serving)
wasabi (for serving)

Directions:

Cook rice according to package directions and while it is still hot, stir in rice vinegar, sugar and salt (if using) to make your sticky rice.
Spray a 9x13 pan VERY WELL with non-stick cooking spray or line it with wax paper (I used cooking spray and it worked well). Try to use a pan that has straight edges on the bottom.
When the rice is cool enough to handle, measure out 2 1/2 cups and press it evenly in the bottom of the pan.
Layer 2 sheets of nori over the rice and press to make it stick. Cut the nori so it fits, if necessary.
Spread the cream cheese evenly over the nori.
Layer to julienned cucumber evenly over the cream cheese. You may need more than one cucumber to cover all the cream cheese.
Chop the crab meat and sprinkle it over the cucumber.
Top the crab meat with 2 more nori sheets and press lightly to compact everything.
Take the remaining 2 1/2 cups of sticky rice and carefully spread it out over the nori.
Cover with wax paper and press everything firmly into the pan. I actually used a brick to make sure the edges were pressed, too. A pancake turner would work as long as you really press with all your might.
Keeping the wax paper over the top of the sushi, place a cutting board on top of the pan.
Quickly but carefully flip the pan onto the cutting board. If the sushi sticks, tap lightly with a wooden spoon until it releases. If you lined the pan with wax paper, remove the paper now.
Sprinkle rice with sesame seeds, to taste.
Cut the sushi into squares with a very sharp knife. If it is still sticking, try wetting the knife in between cuts.
Serve with soy sauce, pickled ginger and wasabi.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	123.35 Kcal (516 kJ)
Calories from fat	9.78 Kcal
		% Daily Value*
Total Fat	1.09g	2%
Cholesterol	0.52mg	0%
Sodium	2.84mg	0%
Potassium	31.59mg	1%
Total Carbs	21.18g	7%
Sugars	1.56g	6%
Dietary Fiber	0.31g	1%
Protein	6.38g	13%
Vitamin C	0.2mg	0%
Iron	1mg	5%
Calcium	4mg	0%

Amount Per 100 g
Calories	208.3 Kcal (872 kJ)
Calories from fat	16.52 Kcal
		% Daily Value*
Total Fat	1.84g	2%
Cholesterol	0.89mg	0%
Sodium	4.8mg	0%
Potassium	53.35mg	1%
Total Carbs	35.77g	7%
Sugars	2.64g	6%
Dietary Fiber	0.53g	1%
Protein	10.77g	13%
Vitamin C	0.4mg	0%
Iron	1.6mg	5%
Calcium	6.8mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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